Are meant to be shared family styleand will come to the table as the kitchen prepares them.
Field greens, caramelized seeds & pecans, red onion, chevre crostini and balsamic dressing.
Romaine lettuce, croutons, Parmesan crisp and house-made dressing.
Soup du jour
house specialty. Cup 7.50 Bowl 10. Served with Focaccia….house made with fine herbs and kosher salt.
Chicken & Black Cherry Salad
field greens, organic flathead cherries, roasted chicken and blue cheese with house made balsamic vinaigrette dressing
seasoned lamb meatballs in harissa spiced yogurt served with focaccia bread.
Local Cheese Board
Choose three: Herbed Amalthea Chevre, organic Brie de Bitteroot topped with Flathead cherry chutney, organic onion & chive white cheddar with local rhubarb chutney and house-smoked trout, cream cheese with crostini and candied pecans. Served on a Montana State cheese board. (gluten free crackers available)
as described in Entrees only a tapas portion, served with choice of soup or salad!
Moroccan Marinated Olives
Kalamata & Castelvetrano olives marinated in garlic, lemon & orange zest, spices and olive oil.
Shrimp & Grits
scallions, mushrooms, bacon, shrimp in spicy sauté over grilled polenta. (gluten free)
Thai Green Curry
Local chicken, peas, potatoes, fresh herbs and aromatic spices simmered in coconut milk and served with basmati rice and lentil pilaf (gluten free)
Beer cheese fondue
Made with local cheese and local craft beer. Served with fresh bread, apples and mushrooms for dipping.
Black pepper feta drizzled with honey and fresh ground pepper, served with apples for dipping. (gluten free)
Coffee Rubbed beef & Charmoula chicken skewers
Two of each, grilled and served with salsa verde and basmati rice with lentils, pilaf
Friday Special: Chicken & Mushroom Crepe
Local roasted chicken with seasoned cream cheese & sauteed mushrooms wrapped in a house made crepe then topped with apple-brandy veloute.
Canadian crab cakes, house-made. Pan seared and served with smoky remoulade.
Tapas:The word means “lids” in Spanish, and refers to a slice of bread used to cover a wine glass. Legend has it that such tapas were used in Spanish cafes with standing bars to prevent fruit flies and the like from getting in the wine glasses of the customers. Madrid’s custom is to gather at wine and sherry bar cafes after work, before dinner. Patrons of the bars usually stand and drink their sherry and wine and enjoy selections from an extensive tapas list. We are extending the concept to include the appetizers and small plates of many cultures. We use as much local meat and produce as possible.